D. Martirosyan, M. Ashoori, Afsaneh Seyed Mikaeili, S. Pezeshki, Anne Serani, Michelle H. Lee, H. Mirmiranpour
Background: Squalene is a 30-carbon (as a polyunsaturated triterpene) compound that has been suggested to have several benefits. In recent years, its anti-diabetic, anti-inflammatory and antioxidant effects have been studied.Objective: The aim of this study was to investigate the effect of different doses of squalene on different days on the changes in the levels of inflammatory cytokines and antibodies in people with type 2 diabetes and then compare it.Methods: In this study, 4 groups with type 2 diabetes mellitus and 1 control group were selected. 4 groups with type 2 diabetes mellitus were divided into 1 diabetic group without squalene consumption for 84 days and 3 diabetic groups treated with squalene in doses of 200, 400 and 600 mg, respectively for 84 days. The levels of Interleukin-1 alpha, Interleukin-1 beta, Interleukin-4, immunoglobulin A, immunoglobulin G, immunoglobulin M, and as well as the glucose of all participants were measured by Enzyme-linked immunosorbent assay method. Results: On days 14 and 28, a statistically significant difference (P value < 0.05) was observed in the level of Interleukin-1 alpha and Interleukin-4 in groups 3, 4 and 5 compared to group 2. This significant difference in the levels of interleukin-1 beta and immunoglobulin A was observed only on days 56 and 84. No statistically significant difference (P value > 0.05) was observed in the levels of immunoglobulins G, M, and glucose during the consumption of squalene between the groups.Conclusions: According to the time and dose, squalene can be effective in reducing inflammatory factors and increasing immunoglobulin A. However, additional studies are needed for the action mechanism and the effect of squalene.Keywords: squalene, triterpene, interleukin, immunoglobulin, diabetes mellitus
{"title":"Inflammatory factors and immunoglobulins alterations in subjects with type 2 diabetes mellitus treated with squalene","authors":"D. Martirosyan, M. Ashoori, Afsaneh Seyed Mikaeili, S. Pezeshki, Anne Serani, Michelle H. Lee, H. Mirmiranpour","doi":"10.31989/ffs.v2i8.979","DOIUrl":"https://doi.org/10.31989/ffs.v2i8.979","url":null,"abstract":"Background: Squalene is a 30-carbon (as a polyunsaturated triterpene) compound that has been suggested to have several benefits. In recent years, its anti-diabetic, anti-inflammatory and antioxidant effects have been studied.Objective: The aim of this study was to investigate the effect of different doses of squalene on different days on the changes in the levels of inflammatory cytokines and antibodies in people with type 2 diabetes and then compare it.Methods: In this study, 4 groups with type 2 diabetes mellitus and 1 control group were selected. 4 groups with type 2 diabetes mellitus were divided into 1 diabetic group without squalene consumption for 84 days and 3 diabetic groups treated with squalene in doses of 200, 400 and 600 mg, respectively for 84 days. The levels of Interleukin-1 alpha, Interleukin-1 beta, Interleukin-4, immunoglobulin A, immunoglobulin G, immunoglobulin M, and as well as the glucose of all participants were measured by Enzyme-linked immunosorbent assay method. Results: On days 14 and 28, a statistically significant difference (P value < 0.05) was observed in the level of Interleukin-1 alpha and Interleukin-4 in groups 3, 4 and 5 compared to group 2. This significant difference in the levels of interleukin-1 beta and immunoglobulin A was observed only on days 56 and 84. No statistically significant difference (P value > 0.05) was observed in the levels of immunoglobulins G, M, and glucose during the consumption of squalene between the groups.Conclusions: According to the time and dose, squalene can be effective in reducing inflammatory factors and increasing immunoglobulin A. However, additional studies are needed for the action mechanism and the effect of squalene.Keywords: squalene, triterpene, interleukin, immunoglobulin, diabetes mellitus","PeriodicalId":12570,"journal":{"name":"Functional Food Science","volume":"9 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87933670","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Dipesh Aggarwal, A. Bhardwaj, Anupreet Kaur Sobti, S. Fatma, Nitya Sharma, Vasudha Bansal
Coarse cereals also known as nutricereals contain several bioactive components that provide many health-promoting and disease-preventing properties. This paper presents a review of the effect of processing on the various antioxidant compounds present in coarse cereals. Polyphenols, phenolic compounds, flavonoids, tannins, avenanthramides, vitamins, and phytoestrogens are the major categories that contribute to the antioxidant properties of coarse cereals. As per the literature, processing technologies like fermentation, boiling, malting, hydrolysis, soaking and germination, heat treatment, microwaving and extrusion, etc, have a significant effect on these antioxidant compounds present in coarse cereals. Coarse cereals and their processed products could be of potential benefit to human health, but extensive research is required to optimize the dietary recommendation for realizing these health benefits.Keywords: Millets; flavonoids; polyphenols, processing techniques
{"title":"Processing induced changes on coarse cereals (majorly millets) derived antioxidant compounds - a review","authors":"Dipesh Aggarwal, A. Bhardwaj, Anupreet Kaur Sobti, S. Fatma, Nitya Sharma, Vasudha Bansal","doi":"10.31989/ffs.v2i8.938","DOIUrl":"https://doi.org/10.31989/ffs.v2i8.938","url":null,"abstract":"Coarse cereals also known as nutricereals contain several bioactive components that provide many health-promoting and disease-preventing properties. This paper presents a review of the effect of processing on the various antioxidant compounds present in coarse cereals. Polyphenols, phenolic compounds, flavonoids, tannins, avenanthramides, vitamins, and phytoestrogens are the major categories that contribute to the antioxidant properties of coarse cereals. As per the literature, processing technologies like fermentation, boiling, malting, hydrolysis, soaking and germination, heat treatment, microwaving and extrusion, etc, have a significant effect on these antioxidant compounds present in coarse cereals. Coarse cereals and their processed products could be of potential benefit to human health, but extensive research is required to optimize the dietary recommendation for realizing these health benefits.Keywords: Millets; flavonoids; polyphenols, processing techniques","PeriodicalId":12570,"journal":{"name":"Functional Food Science","volume":"225 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-08-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75786441","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Population growth, rising global food demand, and environmental concerns related to (animal) food production have indicated the use of edible insects as a sustainable and healthy food source. However, despite edible insects being considered a novel food in Western countries, entomophagy is a traditional food habit in many human cultures and ethnic groups. Many preclinical studies have highlighted the health benefits of edible insects and their bioactive compounds, although evidence in humans is still limited. Therefore, further clinical studies are urgently needed for the exploitation of edible insects as functional foods.Keywords: novel food; nutraceuticals; bioactive compounds; healthy diet; sustainability; traditional food; food security
{"title":"Edible insects – a new trend in Functional Food Science","authors":"M. Iriti, S. Vitalini","doi":"10.31989/ffs.v2i7.939","DOIUrl":"https://doi.org/10.31989/ffs.v2i7.939","url":null,"abstract":"Population growth, rising global food demand, and environmental concerns related to (animal) food production have indicated the use of edible insects as a sustainable and healthy food source. However, despite edible insects being considered a novel food in Western countries, entomophagy is a traditional food habit in many human cultures and ethnic groups. Many preclinical studies have highlighted the health benefits of edible insects and their bioactive compounds, although evidence in humans is still limited. Therefore, further clinical studies are urgently needed for the exploitation of edible insects as functional foods.Keywords: novel food; nutraceuticals; bioactive compounds; healthy diet; sustainability; traditional food; food security","PeriodicalId":12570,"journal":{"name":"Functional Food Science","volume":"18 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-07-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88210813","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
H. Mirmiranpour, Mohammad Reza Ashoori, Afsaneh Seyed Mikaeili, S. Pezeshki, Anne Serani, Rachael Vassar, D. Martirosyan
Background: Squalene, as an isoprene, is one of the components of amaranth oil and makes up about 8% of this oil. Squalene has anti-inflammatory and antioxidant effects that have been considered in many studies. In people with uncontrolled diabetes, there is an increase in total cholesterol and low-density lipoprotein (LDL) alongside a decrease in high-density lipoproteins (HDL).According to studies, squalene can be useful in lowering total cholesterol and triacylglycerol.Objective: The aim of this study was to investigate whether squalene has an effect on lipid profile and a number of oxidative biomarkers in patients with type 2 diabetes.Methods: In the present study, 30 healthy volunteers were selected as the control group and 120 volunteers with type 2 diabetes mellitus (T2DM) were selected. Subjects with diabetes were randomly divided into 4 groups. Group 1 was untreated with squalene and groups 3, 4, and 5 were treated with different doses of squalene for 84 days. Lipid profiles and oxidant biomarkers were examined on days 1, 14, 28, 56, and 84 according to the relevant protocols in all groups.Results: Significant differences (P < 0.05) were observed between control and diabetic groups in the study of cholesterol, triglycerides, LDL, HDL, very low-density lipoproteins (VLDL), oxidized low-density lipoprotein (Ox-LDL), and malondialdehyde. There was a significant difference between the studied groups in the levels of parameters expressed in some different doses and days.At the levels of the parameters expressed in some doses and different days, a significant difference was observed between the groups treated and untreated with squalene.Conclusion: This study shows that squalene as a bioactive compound can be effective to manage certain symptoms of diabetics including HDL, LDL, total cholesterol, and VLDL. From our findings, we observed that squalene consumption over the duration of 84 days resulted in increased levels of HDL in diabetic patients. It also resulted in decreased levels of total cholesterol, LDL, and VLDL in diabetic patients. Keywords: Squalene, lipid profile, oxidative biomarkers, diabetes mellitus
{"title":"The effect of squalene on lipid profile and some oxidative biomarkers in patients with type 2 diabetes mellitus","authors":"H. Mirmiranpour, Mohammad Reza Ashoori, Afsaneh Seyed Mikaeili, S. Pezeshki, Anne Serani, Rachael Vassar, D. Martirosyan","doi":"10.31989/ffs.v2i7.949","DOIUrl":"https://doi.org/10.31989/ffs.v2i7.949","url":null,"abstract":"Background: Squalene, as an isoprene, is one of the components of amaranth oil and makes up about 8% of this oil. Squalene has anti-inflammatory and antioxidant effects that have been considered in many studies. In people with uncontrolled diabetes, there is an increase in total cholesterol and low-density lipoprotein (LDL) alongside a decrease in high-density lipoproteins (HDL).According to studies, squalene can be useful in lowering total cholesterol and triacylglycerol.Objective: The aim of this study was to investigate whether squalene has an effect on lipid profile and a number of oxidative biomarkers in patients with type 2 diabetes.Methods: In the present study, 30 healthy volunteers were selected as the control group and 120 volunteers with type 2 diabetes mellitus (T2DM) were selected. Subjects with diabetes were randomly divided into 4 groups. Group 1 was untreated with squalene and groups 3, 4, and 5 were treated with different doses of squalene for 84 days. Lipid profiles and oxidant biomarkers were examined on days 1, 14, 28, 56, and 84 according to the relevant protocols in all groups.Results: Significant differences (P < 0.05) were observed between control and diabetic groups in the study of cholesterol, triglycerides, LDL, HDL, very low-density lipoproteins (VLDL), oxidized low-density lipoprotein (Ox-LDL), and malondialdehyde. There was a significant difference between the studied groups in the levels of parameters expressed in some different doses and days.At the levels of the parameters expressed in some doses and different days, a significant difference was observed between the groups treated and untreated with squalene.Conclusion: This study shows that squalene as a bioactive compound can be effective to manage certain symptoms of diabetics including HDL, LDL, total cholesterol, and VLDL. From our findings, we observed that squalene consumption over the duration of 84 days resulted in increased levels of HDL in diabetic patients. It also resulted in decreased levels of total cholesterol, LDL, and VLDL in diabetic patients. Keywords: Squalene, lipid profile, oxidative biomarkers, diabetes mellitus","PeriodicalId":12570,"journal":{"name":"Functional Food Science","volume":"219 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-07-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79024571","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The Mediterranean diet is known for its many health benefits, including the low prevalence of cardiovascular disease, atherosclerosis, diabetes, obesity, and cancer. Olive oil is considered an essential component of the Mediterranean diet. The consumption of olive oil is associated with many beneficial effects on the human body, most of which are attributed to its phenol content, which varies between cultivars due to different processing and extraction procedures, with only 0.3-1.5% of phenols being transferred to the oil from the olive fruit. Many studies suggest that olive oil phenolic compounds have a protective role in preventing cardiovascular diseases, cancer, diabetes mellitus type 2, metabolic syndrome, obesity, inflammation, and neurodegenerative diseases. Additionally, recent epidemiological research has shown that regular olive oil consumption is associated with increased longevity. Keywords: olive oil, phenols, health benefits
{"title":"Chemical composition of olive oil – an essential component of the Mediterranean diet and its impact on human health","authors":"B. Čižmárová, A. Birková, B. Hubková","doi":"10.31989/ffs.v2i6.940","DOIUrl":"https://doi.org/10.31989/ffs.v2i6.940","url":null,"abstract":"The Mediterranean diet is known for its many health benefits, including the low prevalence of cardiovascular disease, atherosclerosis, diabetes, obesity, and cancer. Olive oil is considered an essential component of the Mediterranean diet. The consumption of olive oil is associated with many beneficial effects on the human body, most of which are attributed to its phenol content, which varies between cultivars due to different processing and extraction procedures, with only 0.3-1.5% of phenols being transferred to the oil from the olive fruit. Many studies suggest that olive oil phenolic compounds have a protective role in preventing cardiovascular diseases, cancer, diabetes mellitus type 2, metabolic syndrome, obesity, inflammation, and neurodegenerative diseases. Additionally, recent epidemiological research has shown that regular olive oil consumption is associated with increased longevity. Keywords: olive oil, phenols, health benefits","PeriodicalId":12570,"journal":{"name":"Functional Food Science","volume":"217 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76564861","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
D. Martirosyan, Fahime Jahanbakhshi, M. Foroughi‐Gilvaee, Fateme Mousavi, Pooya Faranoush, M. Ashoori, Masoomeh Shahnazari-Aval, Afsaneh Seyed Mikaeili, H. Mirmiranpour
Background: The study on the control and treatment of type 2 diabetes mellitus, as a growing metabolic disease in the world, is important. Oxidative stress and reactive oxygen species in uncontrolled diabetes can play a role in the consequences of diabetes such as neuropathy and nephropathy. The presence of minerals as bioactive compounds in the diet and their role in antioxidant enzymes can play a role in reducing the oxidative effects of diabetes. Electron beam therapy as an adjunct method can be effective in reducing free radicals and oxidative stress. Objective: The main purpose of this study was to investigate the effect of electron beam therapy on glucose, oxidative markers and some minerals, as bioactive compound, in people with type 2 diabetes mellitus. Methods: The study was performed on 30 volunteers with type 2 diabetes mellitus and 30 healthy volunteers as a control group. Serum samples from diabetic and control groups were assayed for glucose, hydrogen peroxide, reactive oxygen species and minerals such as iron, zinc, copper, magnesium and selenium binding protein before and after electron beam irradiation. ATP levels and NAD/NADH ratio were also evaluated. The mentioned parameters were measured by ELISA and calorimetric methods according to the relevant kit protocol. Electron beam therapy was performed using a linear accelerator. The used amount of energy was 9 MeV. The depth of treatment was 1.5 cm.Results: The results of electron beam therapy showed that the concentrations of glucose, reactive oxygen species, hydrogen peroxide, copper and iron were significantly (P value < 0.05) reduced in diabetics. Zinc levels in this group increased significantly (P value < 0.05). In control group, ATP levels were significantly (P value < 0.05) increased by electron beam therapy.Conclusion: According to the obtained results, electron beam therapy can be effective in reduction of oxidation indexes and thus reducing oxidative stress. Electron beam therapy can be effective in reducing the consequences of diabetes mellitus. Keywords: Electron beam therapy, Oxidative stress, Mineral, Type 2 diabetes mellitus
{"title":"Evaluation of the effect of electron beam therapy on oxidative stress and some minerals in patients with type 2 diabetes mellitus","authors":"D. Martirosyan, Fahime Jahanbakhshi, M. Foroughi‐Gilvaee, Fateme Mousavi, Pooya Faranoush, M. Ashoori, Masoomeh Shahnazari-Aval, Afsaneh Seyed Mikaeili, H. Mirmiranpour","doi":"10.31989/ffs.v2i5.935","DOIUrl":"https://doi.org/10.31989/ffs.v2i5.935","url":null,"abstract":"Background: The study on the control and treatment of type 2 diabetes mellitus, as a growing metabolic disease in the world, is important. Oxidative stress and reactive oxygen species in uncontrolled diabetes can play a role in the consequences of diabetes such as neuropathy and nephropathy. The presence of minerals as bioactive compounds in the diet and their role in antioxidant enzymes can play a role in reducing the oxidative effects of diabetes. Electron beam therapy as an adjunct method can be effective in reducing free radicals and oxidative stress. Objective: The main purpose of this study was to investigate the effect of electron beam therapy on glucose, oxidative markers and some minerals, as bioactive compound, in people with type 2 diabetes mellitus. Methods: The study was performed on 30 volunteers with type 2 diabetes mellitus and 30 healthy volunteers as a control group. Serum samples from diabetic and control groups were assayed for glucose, hydrogen peroxide, reactive oxygen species and minerals such as iron, zinc, copper, magnesium and selenium binding protein before and after electron beam irradiation. ATP levels and NAD/NADH ratio were also evaluated. The mentioned parameters were measured by ELISA and calorimetric methods according to the relevant kit protocol. Electron beam therapy was performed using a linear accelerator. The used amount of energy was 9 MeV. The depth of treatment was 1.5 cm.Results: The results of electron beam therapy showed that the concentrations of glucose, reactive oxygen species, hydrogen peroxide, copper and iron were significantly (P value < 0.05) reduced in diabetics. Zinc levels in this group increased significantly (P value < 0.05). In control group, ATP levels were significantly (P value < 0.05) increased by electron beam therapy.Conclusion: According to the obtained results, electron beam therapy can be effective in reduction of oxidation indexes and thus reducing oxidative stress. Electron beam therapy can be effective in reducing the consequences of diabetes mellitus. Keywords: Electron beam therapy, Oxidative stress, Mineral, Type 2 diabetes mellitus","PeriodicalId":12570,"journal":{"name":"Functional Food Science","volume":"20 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83339526","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The classification of functional foods based on their usefulness in the management of diseases and bodily conditions is currently absent from modern academia. Benefits from a system classifying functional foods by the amount of scholarly research performed on functional foods could be useful in managing diseases, informing the public, and legitimizing functional food as a consistent method for well-being promotion. The purpose of this study is to exemplify a previously proposed 16-step system by which functional foods may be ranked according to which studies have been conducted, highlighting their abilities. Listings would include common chronic diseases affecting first-world individuals; diabetes, obesity, cancer, heart disease, and Alzheimer’s/dementia. The proposed system would implement an alphanumeric code of ‘A’, ‘B’, or ‘C’, depending on if foods have undergone epidemiological studies, clinical trials, and aftermarket research, only epidemiological and clinical studies, or have only been certified as a functional food. Current statistics discerning the prevalence of the listed chronic disease are utilized to contextualize the uniqueness of each bioactive compound and demonstrate the variance of effect by functional food products. Additionally, individual bioactive compounds are analyzed, denoting their efficacy in observable trials to better contextualize food function. From the proposed system, many prospective functional food products would not be eligible for classification by standards previously proposed in the 16-step plan. Taking into consideration current literature, the lack of standardized testing and optimal dosage leaves much to be desired in classifying functional food products. This study aims to exemplify a viable system by which functional foods can currently be analyzed and ranked based on empirical research studies. With suitable support from these studies, bioactive compounds and their subsequent food vehicles will be justly classified within an easy-to-recognize system. As the field of functional food grows, more factors to the analytical process may need to be applied, especially should the definition of functional foods categorize products in a way that aids the FDA’s system.Keywords: Functional Food, Functional Food Classification, Bioactive Compounds, Classification of Bioactive Compounds, Aftermarket research
{"title":"Functional foods classification system: exemplifying through analysis of bioactive compounds","authors":"D. Martirosyan, Morgan Ekblad","doi":"10.31989/ffs.v2i4.919","DOIUrl":"https://doi.org/10.31989/ffs.v2i4.919","url":null,"abstract":"The classification of functional foods based on their usefulness in the management of diseases and bodily conditions is currently absent from modern academia. Benefits from a system classifying functional foods by the amount of scholarly research performed on functional foods could be useful in managing diseases, informing the public, and legitimizing functional food as a consistent method for well-being promotion. The purpose of this study is to exemplify a previously proposed 16-step system by which functional foods may be ranked according to which studies have been conducted, highlighting their abilities. Listings would include common chronic diseases affecting first-world individuals; diabetes, obesity, cancer, heart disease, and Alzheimer’s/dementia. The proposed system would implement an alphanumeric code of ‘A’, ‘B’, or ‘C’, depending on if foods have undergone epidemiological studies, clinical trials, and aftermarket research, only epidemiological and clinical studies, or have only been certified as a functional food. Current statistics discerning the prevalence of the listed chronic disease are utilized to contextualize the uniqueness of each bioactive compound and demonstrate the variance of effect by functional food products. Additionally, individual bioactive compounds are analyzed, denoting their efficacy in observable trials to better contextualize food function. From the proposed system, many prospective functional food products would not be eligible for classification by standards previously proposed in the 16-step plan. Taking into consideration current literature, the lack of standardized testing and optimal dosage leaves much to be desired in classifying functional food products. This study aims to exemplify a viable system by which functional foods can currently be analyzed and ranked based on empirical research studies. With suitable support from these studies, bioactive compounds and their subsequent food vehicles will be justly classified within an easy-to-recognize system. As the field of functional food grows, more factors to the analytical process may need to be applied, especially should the definition of functional foods categorize products in a way that aids the FDA’s system.Keywords: Functional Food, Functional Food Classification, Bioactive Compounds, Classification of Bioactive Compounds, Aftermarket research","PeriodicalId":12570,"journal":{"name":"Functional Food Science","volume":"62 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86373255","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
As the prevalence of chronic diseases has increased in the United States there has also been an increase in the need for products that can help prevent, manage, or treat diseases. Functional food products can do this through components within them called bioactive compounds. These compounds can provide multiple health benefits that act on biomarkers of disease. However, there is not a set definition for functional foods, making it hard to classify and regulate them. The Functional Food Center has proposed a definition for functional food as well as a multi-step process for their development. As part of this process a bioactive compound is identified within a functional food product. To understand more about the safety and efficacy of this bioactive compound, an appropriate dose must be established. To find this dose, clinical research is conducted. In preclinical research animal subjects are used to identify the critical amount of a bioactive compound. Researchers also test for safety concerns and adverse effects from the product. After this, clinical trials are performed on human subjects to determine the efficacy of the functional food product. However, these trials are different from trials done on drugs. The quantum theory of functional food science can find the critical amount of a bioactive compound needed to create a chain reaction that leads to the claimed health benefits. This can also help researchers discover possible toxicities of bioactive compounds in doses above the critical amount. The use of quantum mechanics in the food industry could also allow for control of physical characteristics of functional food products as well as bioavailability of bioactive compounds within these products using nanotechnology. However, more research is needed to understand the safety of this technology. Keywords: functional food products, bioactive compounds, dosage, pre-clinical studies, clinical studies, quantum theory of functional food sciences, quantum mechanics
{"title":"Establishment of dosage of bioactive compounds in functional food products","authors":"D. Martirosyan, Silvia S. Sanchez","doi":"10.31989/ffs.v2i3.915","DOIUrl":"https://doi.org/10.31989/ffs.v2i3.915","url":null,"abstract":"As the prevalence of chronic diseases has increased in the United States there has also been an increase in the need for products that can help prevent, manage, or treat diseases. Functional food products can do this through components within them called bioactive compounds. These compounds can provide multiple health benefits that act on biomarkers of disease. However, there is not a set definition for functional foods, making it hard to classify and regulate them. The Functional Food Center has proposed a definition for functional food as well as a multi-step process for their development. As part of this process a bioactive compound is identified within a functional food product. To understand more about the safety and efficacy of this bioactive compound, an appropriate dose must be established. To find this dose, clinical research is conducted. In preclinical research animal subjects are used to identify the critical amount of a bioactive compound. Researchers also test for safety concerns and adverse effects from the product. After this, clinical trials are performed on human subjects to determine the efficacy of the functional food product. However, these trials are different from trials done on drugs. The quantum theory of functional food science can find the critical amount of a bioactive compound needed to create a chain reaction that leads to the claimed health benefits. This can also help researchers discover possible toxicities of bioactive compounds in doses above the critical amount. The use of quantum mechanics in the food industry could also allow for control of physical characteristics of functional food products as well as bioavailability of bioactive compounds within these products using nanotechnology. However, more research is needed to understand the safety of this technology. Keywords: functional food products, bioactive compounds, dosage, pre-clinical studies, clinical studies, quantum theory of functional food sciences, quantum mechanics","PeriodicalId":12570,"journal":{"name":"Functional Food Science","volume":"55 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74174139","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Health promotion and reducing disease risk are the primary benefits of functional foods. However, the definition of functional foods is still unclear and undecided. This has made it difficult to produce a general consensus of functional food products and consumers often have to rely on companies rather than an official definition. As a result, the Functional Food Center (FFC) has previously proposed a multi-step outline of the processes needed to develop a functional food product and ways to introduce them to the market. This process of identifying a functional food involves rigorous, systematic research to determine the nutritive components of the food that promote positive health effects. An integral step that functional food science uses to identify functional foods is to determine the food bioactive compound(s) that influence beneficial health. Food bioactive compounds are the foundations to all functional foods and come from a variety of sources, like plants, mushrooms, and animals. While more research needs to be done on food bioactive compounds, this is the first step closer to legitimizing functional foods. The purpose of this review is to support appropriate and advanced research methods for the identification and screening of food bioactive compounds to define and legitimize the health claims of functional foods. In addition, this review will also discuss the future of food bioactive compounds with our current understanding of them.Keywords: functional foods, bioactive compounds, anti-inflammatory, health, nutrition, bioavailability, biomarkers, extraction
{"title":"A comprehensive review on the role of food bioactive compounds in functional food science","authors":"D. Martirosyan, Trevor Lampert, Michelle D. Lee","doi":"10.31989/ffs.v2i3.906","DOIUrl":"https://doi.org/10.31989/ffs.v2i3.906","url":null,"abstract":"Health promotion and reducing disease risk are the primary benefits of functional foods. However, the definition of functional foods is still unclear and undecided. This has made it difficult to produce a general consensus of functional food products and consumers often have to rely on companies rather than an official definition. As a result, the Functional Food Center (FFC) has previously proposed a multi-step outline of the processes needed to develop a functional food product and ways to introduce them to the market. This process of identifying a functional food involves rigorous, systematic research to determine the nutritive components of the food that promote positive health effects. An integral step that functional food science uses to identify functional foods is to determine the food bioactive compound(s) that influence beneficial health. Food bioactive compounds are the foundations to all functional foods and come from a variety of sources, like plants, mushrooms, and animals. While more research needs to be done on food bioactive compounds, this is the first step closer to legitimizing functional foods. The purpose of this review is to support appropriate and advanced research methods for the identification and screening of food bioactive compounds to define and legitimize the health claims of functional foods. In addition, this review will also discuss the future of food bioactive compounds with our current understanding of them.Keywords: functional foods, bioactive compounds, anti-inflammatory, health, nutrition, bioavailability, biomarkers, extraction","PeriodicalId":12570,"journal":{"name":"Functional Food Science","volume":"108 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87623112","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The gut microbiome incorporates the ecological niche specific to the totality of the microorganisms in the human gut. Unique to every individual, the blueprint of the microbiome sets up at birth and functions as a human organ and plays a significant role in digestion, detoxification, fighting pathogens, modulating the immune system, and improving health. The gut microbiota and associated health implications are influenced by factors such as birth and age, diseases, use of antibiotics and food components (e.g., complex carbohydrates and dietary fibers, plant proteins, unsaturated fatty acids, and functional compounds of natural origin such as flavones, flavonoids, polyphenols, and antioxidants). Toward this end, diet and the gut microbiome interact and govern each other’s fate. Herein, gut dysbiosis, the alteration of natural state and composition of the gut microbiome, and the gut microflora diversity modulated by food constituents and associated health effects have been discussed. The gut microbiota composition and related metabolites are influenced by the diet which in turn modulates human health. The outcome is deemed to aid in developing personalized diet recommendations (based on the unique gut microbiome) toward improving human health. Keywords: gut microbiome, gut microbiota, gut dysbiosis, short-chain fatty acids, metabolites, health modulation
{"title":"The nexus of gut microbiota, diet, and health","authors":"Sajal Bhattarai, S. Janaswamy","doi":"10.31989/ffs.v2i2.885","DOIUrl":"https://doi.org/10.31989/ffs.v2i2.885","url":null,"abstract":"The gut microbiome incorporates the ecological niche specific to the totality of the microorganisms in the human gut. Unique to every individual, the blueprint of the microbiome sets up at birth and functions as a human organ and plays a significant role in digestion, detoxification, fighting pathogens, modulating the immune system, and improving health. The gut microbiota and associated health implications are influenced by factors such as birth and age, diseases, use of antibiotics and food components (e.g., complex carbohydrates and dietary fibers, plant proteins, unsaturated fatty acids, and functional compounds of natural origin such as flavones, flavonoids, polyphenols, and antioxidants). Toward this end, diet and the gut microbiome interact and govern each other’s fate. Herein, gut dysbiosis, the alteration of natural state and composition of the gut microbiome, and the gut microflora diversity modulated by food constituents and associated health effects have been discussed. The gut microbiota composition and related metabolites are influenced by the diet which in turn modulates human health. The outcome is deemed to aid in developing personalized diet recommendations (based on the unique gut microbiome) toward improving human health. Keywords: gut microbiome, gut microbiota, gut dysbiosis, short-chain fatty acids, metabolites, health modulation","PeriodicalId":12570,"journal":{"name":"Functional Food Science","volume":"37 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-02-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74750114","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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